Warm Pita Pocket with Turkey, Cheddar, Roasted Red Peppers & Parsley

Warm Pita Pocket with Turkey, Cheddar, Roasted Red Peppers & Parsley

313 calories20 min

Ingredients

  • cheddar cheese¼ (8 oz) block
  • Italian (flat-leaf) parsley¼ small bunch
  • oven roasted turkey breast, sliced4 oz
  • roasted red bell peppers½ (12 oz) jar
  • whole grain pita1
  • black pepper1 pinch
  • Dijon mustard½ tsp
  • mayonnaise2 tsp

Nutrition Facts

  • Fats47%
  • Carbs29%
  • Proteins24%
313
Total fat16g
Net Carbs20g
Protein19g
Sugars4g

Cookware

  • Oven Mitts
  • Measuring Spoons
  • Grater
  • Colander
  • Baking Sheet Pan
  • Stirring Spoon
  • Mixing Bowls
  • Spatula
  • Cutting Board
  • Chef's Knife

Instructions

  • STEP 1

    Preheat oven to 400°F.

  • STEP 2

    Place mayo, Dijon, and pepper in a medium bowl. Stir to combine.

    • 2 tsp mayonnaise
    • ½ tsp Dijon mustard
    • 1 pinch black pepper
  • STEP 3

    Wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the mayo mixture.

    • ¼ small bunch Italian (flat-leaf) parsley
  • STEP 4

    Pat roasted peppers dry with paper towels, then roughly chop into small pieces. Add to the bowl.

    • ½ (12 oz) jar roasted red bell peppers
  • STEP 5

    Roughly chop turkey into small pieces. Add to the bowl.

    • 4 oz oven roasted turkey breast, sliced
  • STEP 6

    Coarsely grate cheese. Add to the bowl and stir to combine the filling.

    • ¼ (8 oz) block cheddar cheese
  • STEP 7

    Cut pita in half and carefully open the pockets. Divide filling between pockets, then place the filled pitas on a baking sheet pan.

    • 1 whole grain pita
  • STEP 8

    Place baking sheet in the oven (it doesn't have to be fully heated) and bake, flipping once, until the outside of the pita is crisp and the filling is hot and bubbly, 6-8 minutes. Remove from oven.

  • STEP 9

    To serve, divide pita pockets between plates and enjoy!

Warm Pita Pocket with Turkey, Cheddar, Roasted Red Peppers & Parsley

Warm Pita Pocket with Turkey, Cheddar, Roasted Red Peppers & Parsley

313 calories20 min

Ingredients

  • cheddar cheese¼ (8 oz) block
  • Italian (flat-leaf) parsley¼ small bunch
  • oven roasted turkey breast, sliced4 oz
  • roasted red bell peppers½ (12 oz) jar
  • whole grain pita1
  • black pepper1 pinch
  • Dijon mustard½ tsp
  • mayonnaise2 tsp

Nutrition Facts

  • Fats47%
  • Carbs29%
  • Proteins24%
313
Total fat16g
Net Carbs20g
Protein19g
Sugars4g

Cookware

  • Oven Mitts
  • Measuring Spoons
  • Grater
  • Colander
  • Baking Sheet Pan
  • Stirring Spoon
  • Mixing Bowls
  • Spatula
  • Cutting Board
  • Chef's Knife

Instructions

  • STEP 1

    Preheat oven to 400°F.

  • STEP 2

    Place mayo, Dijon, and pepper in a medium bowl. Stir to combine.

    • 2 tsp mayonnaise
    • ½ tsp Dijon mustard
    • 1 pinch black pepper
  • STEP 3

    Wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the mayo mixture.

    • ¼ small bunch Italian (flat-leaf) parsley
  • STEP 4

    Pat roasted peppers dry with paper towels, then roughly chop into small pieces. Add to the bowl.

    • ½ (12 oz) jar roasted red bell peppers
  • STEP 5

    Roughly chop turkey into small pieces. Add to the bowl.

    • 4 oz oven roasted turkey breast, sliced
  • STEP 6

    Coarsely grate cheese. Add to the bowl and stir to combine the filling.

    • ¼ (8 oz) block cheddar cheese
  • STEP 7

    Cut pita in half and carefully open the pockets. Divide filling between pockets, then place the filled pitas on a baking sheet pan.

    • 1 whole grain pita
  • STEP 8

    Place baking sheet in the oven (it doesn't have to be fully heated) and bake, flipping once, until the outside of the pita is crisp and the filling is hot and bubbly, 6-8 minutes. Remove from oven.

  • STEP 9

    To serve, divide pita pockets between plates and enjoy!